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Archive for the ‘Taiwanese’ Category

I was invited by ChineseBites to try Tea Wok in downtown. It’s located just steps away from the BCIT downtown campus. It has a big menu, serving many Taiwanese favourites. On Zomato, the rating isn’t very impressive, so I was curious to give it a try.

Food

We tried a number of things and here were some highlights for me:

The Deep Fried Chicken Nuggets is a staple item at all Taiwanese restaurants, so it would be disappointing if it’s not cooked properly. And Tea Wok didn’t disappoint. The batter was thin, and it’s fried to great crispiness. The chicken nuggets were also flavoured nicely. There’s a hint of Thai basil in the chicken.

Deep Fried Chicken Nuggets

I’m a pretty adventurous eater, and pig ear is one of my favourite snack dishes. The Marinated Spicy Pig Ear was pretty good. The pig ear was sliced thinly, with a crunchy texture. It’s garlicky, and spicy.

Marinated Spicy Pig Ear

The Taiwanese Sausage with Fried Rice seems simple, but it’s executed well. (more…)

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Mr. and I were planning a dinner with his friends one weekend, and we’re all craving Asian food. In Richmond. Endless options, I know. We narrowed it down to Taiwanese, and came to Memory Corner just steps away from Richmond Centre.

Food

Between the two of us, we shared a few things. First, the Taiwanese Deep Fried Crispy Chicken 鹽酥雞 is like a staple item for us whenever we go for Taiwanese food. This was a generous portion! It was crispy outside, and the meat was tender, moist inside. The breading was quite thin so it wasn’t all breading that we were eating. The Thai basil on top was not just a garnish; because it’s slightly fried, it actually added some aroma and subtle flavours to the chicken nuggets as well.

Taiwanese Deep Fried Crispy Chicken

LH told us that the Satay Lamb series at Memory Corner is really good. According to its website and signage at the restaurant, this is a 3rd-generation of a family restaurant that specializes in lamb cuisine. We had to order one of those dishes.

The Satay Lamb with Fried Noodles 沙茶羊肉炒麵 was very good!
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A 5th location of Chatime, a bubble tea franchise originated from Taiwan, has just opened in Surrey. Thanks to our friends at ChineseBites, I checked out the location before its grand opening day.

Drinks

At Chatime, not only do you get to choose from some 80-90 different drinks off the menu, you also get to customize your drinks by adding toppings and selecting your desired ice and sugar level:

  • Toppings ($0.50 each): Pearl / Grass Jelly / Pudding / Coconut Jelly / Coffee Jelly / Red Bean / Aloe Vera / Rainbow Jelly
  • Ice Options: 0% / 80% / Regular (100%) / 120%
  • Sugar Options: 0% / 30% / 50% / 80% / Regular (100%) / 120%

Chatime Pyramid

With that, here are the few drinks I tried:

Mango Green Tea (80% ice, 80% sugar, with Coconut Jelly) – This is often my go-to bubble tea because I’m a big mango fan. I only ordered it with 80% sugar, so it wasn’t overly sweet like most other ones I’ve had in the past. I could taste both the mango flavouring as well as the green tea. Nothing too special because it’s just a mango green tea, but definitely one of the better versions I’ve had in town.

Matcha Tea Latte (80% ice, 80% sugar) – Matcha Latte seems to be a popular item everywhere, including chain coffee shops such as Blenz and Waves. Naturally, I decided to order one at Chatime. (more…)

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During our search for the best Chinese restaurants in town, we made a stop at Uncle Lu in Richmond. It’s the sister restaurant to Corner 23 on Cambie Street.

Food

Suggested by its Chinese name 萬巒豬腳, the restaurant’s signature dish is its pork hock. My mom is really good at making pork hock dishes so I had high expectations. This Pork Hock was legit! The skin was gelatinous, a little bit fatty, while still giving you a bit of a bite. The meat was tender, well-seasoned and flavourful. They could have done a better job plugging the hair out of the skin, though, as pieces of hair were still visible. The dipping sauce added some garlicky flavour, but it was cold. If the sauce was warm, it would help maintain the temperature of the meat, which would make it even more enjoyable.

Pork Hock

Their Three Cup Chicken is a dry interpretation of this Taiwanese classic. The portions size was quite big here. (more…)

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As you know, for about 2 months I was out and about eating at many Chinese restaurants in Lower Mainland to help discover the best restaurants for the Chinese Restaurant Awards. If you are following our Twitter and Instagram feed you would see pictures of some of the places I visited, without leaving you a clue of what I thought about the food. Well, it’s secret no more! Together with Sherman, Chloe and Jesse, here are the results of the Food Bloggers’ Choice Awards.

Food Bloggers’ Choice Winners

Best Har Gow (shrimp dumplings) 蝦餃
Yue Delicacy 鮑粵軒

Shrimp Dumpling, Yue Delicacy

Best Five-spice Beef Wrapped in Pancake 大餅夾牛肉
Long’s Noodle House 小龍記麵家

Five-spice Beef Wrap, Long's Noodle House

Best Tea-smoked Duck 樟茶鴨
Shanghai Elan Restaurant 上海粗菜館
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What happens when you have 5 Chinese people having dinner at a Taiwanese restaurant? You order weird food!! Flipping through the menu at Maji and we basically picked out some of the weirdest items there.

Food

OK, so it’s “weird” in terms of Canadian standard but the ingredients were no stranger to the 5 of us. Did you know you can order just chicken skin as a dish? The Crispy Chicken Skin was basically Chicharrón with chicken. It’s like eating chicken-flavoured chips. It was crispy, crunchy, seasoned with some garlic, salt and pepper, and a little bit of heat from the sliced chili peppers. It reminded me of the Taiwanese popcorn chicken, except it’s all skin. And because it was really just the skin, there was no fatty bits and it wasn’t too greasy either. Perfect to go with beer!

Crispy Chicken Skin

The Five Flavour Squid was very refreshing. The squid pieces were beautifully scored so they curled up to a nice presentation. They were blenched just right, not chewy, and with a hint of sweetness in the meat. Then they were mixed with a “five flavour” sauce, which had the savoury, umami flavours. The cucumber slices were lightly pickled, so it’s a perfect starter to whet your appetite. It looked simple but a really tasty dish.

Five Flavour Squid

Having had Fried Pork Intestines for quite some time, and I forgot how good they could taste! (more…)

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A girls’ dinner gathering took me to Sunway Restaurant at Empire Centre, one of the many Taiwanese restaurants in Richmond.

Food

It’s dangerous to be placing food orders when you are hungry (same thing with grocery shopping). The three of us were starving at dinner time and ordered four big plates to share with leftovers for lunch the next day.

First of all, the Three Spice Chicken was very good. They used thigh meat so it’s still juicy and the marinate really came through. It was a decent portion, too, with a lot of chicken cubes for the meat lovers at the table. Even though it didn’t have a lot of sauces, the savouriness, the umami flavours, worked well with the rice.

Three Spice Chicken

The One Big Bag Mix Deep-Fried Item (lol pardon the funny name) caught our eyes. How big is the bag? How many types of fried goodies are in the bag? It was quite big – big enough to be an entree on its own – and it’s only $9.95. And it did arrive in a paper bag. It had a combination of classic Taiwanese fried goodies – popcorn chicken, tofu, tempura (i.e. fish cakes) and pork rice cake (pressed pork blood and rice concoction). You can’t go wrong with the chicken, tofu and fish cakes; they were crispy on the outside and soft and spongy (for their own reasons and in their own rights) inside. The seasoning was quite good, too, probably good for eating with beer. The pork rice cake, on the other hand, was an acquired taste thanks to the flavour of cooked pork blood. I’m fine with it but even so I can’t eat a lot of it. This big bag came with skewers to resemble street eating so it was fun to eat.

One Big Bag Mix Deep-Fried Item

Don’t be fooled by the name Butter Mushrooms Pot, because it actually has clams in them (fortunately, we could tell from its Chinese name). (more…)

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